Domestic sheep milk specialties directly from the farmer - Sheep farmer with passion
Renate Kammerlander, "Fasslbäuerin" is an enthusiastic sheep farmer since 2013. Together with her husband Johannes, "Fasslbauer "a trained cheesemaker (specialist in cheese production), she runs a farm "Oberfasser" in Westendorf, about 20 km from Kitzbühel.
During the tasting of sheep's milk yogurt, in different flavors as well as different types of sheep cheese, I could learn a lot of interesting facts about sheep to the processing of sheep's milk.
From cow to sheep
Renate comes from a farming family from Hopfgarten with a branch farm "Oberfasser" in Westendorf. First, dairy cows were kept, as is common in our area. In 2013, the conversion to sheep farming began, East Frisian milk sheep moved in at the "Oberfasser" in Westendorf. Currently, 45 ewes live there. These are milked daily, up to two liters of milk a day per sheep. Just think, with the feed of one cow up to 8 sheep can be fed. This was also the consideration for the conversion from dairy cow farming to ewe farming. The sheep are in the valley during the summer months, the steep meadows surrounding the farm are ideal for the animals. The flat areas are mowed in summer, fodder for the winter. In addition to the hay, there is also a little concentrated feed for the East Friesian milk sheep.
Vanilla, cherry and mocha
Every 2 days, Johannes, Renate's husband, takes care of the natural processing of the sheep's milk into yogurt and cheese. Wonderfully creamy the sheep's milk yogurt, I especially liked the cherry yogurt. Also available in vanilla, cherry and mocha flavors at Heimatgold in Kitzbühel. Above all, the yogurt is healthier, although more fat (at least 4.5% healthy fat) also more protein and more compatible for digestion. People with lactose intolerance can resort to sheep's milk products.
Fresh to the cheese
The different types of cheese, such as the cream cheese or the semi-hard cheese, also taste wonderful. Renate tells me a few tips for the kitchen, for example Kaspatzl'n with the sliced cheese or fresh vegetables baked with the cream cheese, always goes down well with your family. The natural yogurt is also used for various salad dressings.
Sheep also take a baby break
Renate explains to me the natural baby break of the sheep. That is, the sheep are pregnant once a year for 5 months (in autumn) 2-3 months before the confinement, the sheep are no longer milked, the sheep need the energy for the offspring. During this time it is also a little quieter on the farm, with the production of sheep milk specialties is paused.
For Renate, the day already begins at 5:15 a.m. in the barn. The sheep are milked, get feed and spend the rest of the time in the fresh air.
Really nice to see how enthusiastically Renate tells me about your passion to be a "sheep farmer". For your next goal, to run your own farm store, I can only wish all the best and continued success. I am convinced that the project will succeed.